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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 265g Recipe makes 2 cups) |
||
| Calories 273 | ||
| Calories from Fat 135 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.1g | 23% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 330mg | 13% | |
| Potassium 840mg | 24% | |
| Total Carbohydrate 14.1g | 4% | |
| Dietary Fiber 7.3g | 28% | |
| Sugars 1.5g | ||
| Protein 28.0g | 55% | |
Basil-Tofu Ricotta (Non-Dairy)
By: Serah B.
Nov 30, 2007
From Vegan with a Vengeance. Great substitute for dairy ricotta.
2 cups
Ingredients
- 1 lb firm tofu, pressed
- 2 teaspoons lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1 dash fresh black pepper
- 10 fresh basil leaves, finely chopped
- 2 teaspoons olive oil
- 1/4 cup nutritional yeast
Directions
1
In large bowl, mash tofu with hands until crumbly.2
Add lemon juice, garlic, salt, pepper, and basil. Mash with hands until mixture reaches the consistency of ricotta cheese.3
Add olive oil; stir with fork.4
Add nutritional yeast and mix all ingredients well with fork.5
Cover and refrigerate until ready to use.
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- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: EmilyStrikesAgain
On Nov 12, 2008
LOVE this recipe- we have Vegan with a Vengeance and made it with a vegan lasagna recipe. It made a tofu/vegan ultra-skeptic a tofu believer, to her dismay. Stands up well enough on its own spread on crackers and toasted bread as well.
From: Chef #761767
On Feb 19, 2008
I tried this recipe last night and my fiance and I loved it. I added it to the Portabello Mushroom Pizza recipe. I scooped out the gills of the mushroom and stuffed them with the basil-tofu ricotta and topped it with the gills. My fiance just added hot sauce after they were heated. He was impressed. He also had an idea to make it creamier and at it to a sandwich.
From: crystalrainbow
On Nov 8, 2008
Was blah so I added 2 more garlic cloves, black pepper, some Mrs. Dash and the flavor finally kicked in. I will make it again with the adaptions I made.
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